Summer Spaghetti and Meatballs
Garden’s Bounty In Pasta Form
Summer Spaghetti and Meatballs makes use of all your garden has to offer, including fresh herbs, kale, and tomatoes to make a delicious sauce and meatball. If you do not have a garden, these ingredients are readily available throughout the summer months at your local markets so you can make this quick, delicious dish.
I make my Best Ever Meatballs often. My friend gave me some kale and Swiss chard to grow in my garden that she started from seeds in her green house and I needed a recipe to use it in because it is growing like crazy.
I decided to modify my classic meatball and sauce recipe to include the bounty from my new garden! This recipe did not disappoint.
The Summer Spaghetti and Meatballs has all the flavors you love from my traditional recipe along with the fresh flavors of summer.
Chop It Up
I am the first to admit that I do not love kale. I like the flavor of it, but I do not like the texture.
This is why I used my food processor to mix the onion, herbs, and kale into a finely diced mixture to add to the meatballs. If you have kids that are weirded out by green stuff, this is also a perfect solution.
If you do not have a food processor, you can use a knife or a chopper to make this into the fine mix to add to the meatballs. This also adds great moisture to the meatballs that makes them super tender.
The Tomatoes
I used Roma Tomatoes, but you can use the equivalent of any tomato. The measurement of the tomatoes does not need to be exact.
You can just eyeball this recipe and add more or less. This is a great sauce to use up those garden tomatoes.
I leave the skins on and I do not take the seed out and it is just fine.
Summer Spaghetti and Meatballs Recipe
Summer Spaghetti and Meatballs uses the freshest vegetables summer has to offer to create a light and bright pasta dinner. This recipe uses tomatoes, fresh parsley, kale, and herbs like oregano and basil to make a flavorful and delicious supper.
Ingredients
- 10 Roma Tomatoes (approximately) *you can also use the equivalent of any other variety of tomato
- 2 lbs. of lean Ground Beef
- 12 to 15 Basil Leaves plus 8 to 10 more to finish the sauce
- Handful of fresh Parsley (approximately one bunch if purchased in the store)
- 10 to 12 Kale Leaves
- 2 to 3 sprigs of fresh Oregano *optional
- 2 Eggs
- 2 cups of finely grated Parmesan
- 2 tablespoons of Garlic Powder
- 2 tablespoons of Onion Powder
- 1 tablespoon of Soy Sauce or Kitchen Bouquet
- 1 large Yellow Onion
- 3 tablespoons of Olive Oil + 2 tablespoons of Olive Oil
- 2 teaspoons of coarse Salt
- 28 ounce can of Tomato Sauce + fill this can with water
- 1 lb. box of Spaghetti, prepared according to package directions
- *Seasonings are all suggestions, you can adjust them to your preferences
Instructions
- To make the meatballs, I used a food processor. If you do not have a food processor you can dice/mince everything very finely.
- Peel the onion and rough chop it and add it to the food processor. Remove the kale from the stems and add this to the food processor along with the 12 to 15 basil leaves, the fresh parsley, and the oregano. Pulse this or blend on low until it is a fine mince but not liquidy.
- Add the ground beef to a large bowl then add the onion and herb mixture, the two eggs, the Parmesan cheese, the onion and garlic, powders and the soy sauce.
- Mix the beef mixture until well combined, but do not over mix.
- Roll the beef mix into 3 inch balls and place on a baking sheet. When you have rolled all the balls, let this rest on the counter for 25 minutes.
- Heat the oven to 425°
- Wash and dry the tomatoes and cut them in half lengthwise, placing them on a baking sheet or a roasting pan.
- Drizzle with about 2 to 3 tablespoons of olive oil, then sprinkle generously with the coarse salt. Place in oven for 35 minutes.
- When the meatballs have rested for the 25 minutes, place them in the oven as well and bake for 25 minutes.
- In a skillet add a couple of tablespoons of olive oil and heat the skillet to medium heat. When the tomatoes are done roasting, remove from the oven and add to the skillet. Sauté these for 5 to 10 minutes, breaking them up as you sauté.
- Add the can of tomato sauce to the skillet and then fill the can with water and add this to the skillet as well. Stir well to combine, bring this to a simmer, reduce heat, and let simmer.
- When the meatballs have baked, remove them from the oven and add them to the skillet one at a time. Carefully stir them to submerge them in the sauce, bring this to a simmer, reduce heat to low, cover, and simmer 20 minutes. Stir occasionally.
- Boil your pasta according to the package. Drain and set aside.
- When the sauce and meatballs is nearly done, add more fresh basil and or oregano to the sauce right before serving all of this over pasta.